P.A. Yusufu
Department of Food, Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B 1008, Anyigba, Nigeria
F.A. Egbunu
Department of Food, Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B 1008, Anyigba, Nigeria
S.I.D. Egwujeh
Department of Food, Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B 1008, Anyigba, Nigeria
G.L. Opega
Department of Food, Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B 1008, Anyigba, Nigeria
M.O. Adikwu
Department of Food, Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B 1008, Anyigba, Nigeria
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How to cite this article
P.A. Yusufu, F.A. Egbunu, S.I.D. Egwujeh, G.L. Opega and M.O. Adikwu, 2013. Evaluation of Complementary Food Prepared from Sorghum, African Yam Bean (Sphenostylis stenocarpa) and Mango Mesocarp Flour Blends. Pakistan Journal of Nutrition, 12: 205-208.
DOI: 10.3923/pjn.2013.205.208
URL: https://scialert.net/abstract/?doi=pjn.2013.205.208
DOI: 10.3923/pjn.2013.205.208
URL: https://scialert.net/abstract/?doi=pjn.2013.205.208